handful of finely chopped fresh herbs such as coriander or basil
pinch of chilli powder or fresh chilli, optional
1-2 T olive oil
250gm green beans, trimmed
Instructions
Put kumara/potatoes in a large pot, cover with water, add a pinch of salt, bring to the boil and cook about 15-20 minutes until soft. Add the green beans to a steamer basket over the kumara/potatoes while they are cooking for about 5 minutes until slightly tender but retaining some crunch. Set beans aside with the lid on to keep warm. (Alternatively, cook beans in a separate pot in a small amount of water for 2-3 minutes).
Drain the kumara/potatoes and mash.
Combine salsa ingredients and set aside. (Or for a saucier consistency, blend the ingredients in the food processor.)
Add the egg, tuna/salmon/flaked fish, spring onion, lemon zest, salt and pepper, and cheese to the mashed kumara/potatoes. Mix to evenly combine. Using a ¼ c measure, form the mixture into even sized cakes.
Heat oil in a fry pan over a medium heat, when warm add the fish cakes to the pan and cook for about 4 minutes each side until golden.
Serve the fish cakes alongside steamed green beans and tomato salsa (in small ramekins if you like).
Sprinkle over extra fresh herbs, and season with freshly ground salt and pepper.
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/kumara-fish-cakes-w-green-beans-tomato-salsa/